Snapper with Lemon Capers and Baby Potatoes
Elevate your weeknight dinner game with this elegant yet easy Snapper with Lemon Capers and Baby Potatoes recipe. Featuring tender, flaky snapper fillets with perfectly crisped skin, this dish is paired with golden roasted baby potatoes and finished with a luscious lemon caper butter sauce bursting with bright, tangy flavor. The snapper is pan-seared to perfection, while the potatoes roast in the oven, making this a seamless multitasking recipe. Fresh garlic, parsley, and zesty lemon bring vibrant Mediterranean-inspired notes, while capers add a delightful pop of brininess. Ready in just 45 minutes, this restaurant-quality meal is perfect for dinner parties or date nights at home. Serve it up piping hot for a stunning presentation that tastes as good as it looks! Keywords: snapper recipe, lemon caper sauce, roasted baby potatoes, Mediterranean dinner ideas.
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Recipe Information
Ingredients
- 4 pieces snapper fillets (skin-on, if possible)
- 500 grams baby potatoes
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 tablespoons fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons capers (rinsed and drained)
- 2 tablespoons fresh parsley (chopped)
- 2 pieces garlic cloves (minced)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
In a large bowl, toss the baby potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and paprika. Spread the potatoes evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, shaking the pan halfway through to ensure even cooking.
While the potatoes cook, pat the snapper fillets dry with a paper towel. Season both sides with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the snapper fillets skin side down (if using skin-on). Cook for 3-4 minutes on one side until the skin is crispy, then flip and cook an additional 2-3 minutes until the fish is flaky and cooked through. Transfer the fillets to a plate, cover loosely with foil, and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Allow the butter to melt, then stir in the minced garlic. Sauté for about 1 minute until fragrant but not browned.
Add the lemon juice, lemon zest, and capers to the skillet. Stir to combine, scraping up any browned bits from the pan. Let the sauce simmer for 1-2 minutes to thicken slightly.
Remove the skillet from heat and stir in the chopped parsley.
To serve, divide the roasted baby potatoes onto four plates. Top each plate with a snapper fillet and spoon the lemon caper sauce generously over the fish. Garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 5.3 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3830 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
